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Categories:
rice red onion white onion red pepper olive oil olive oil chicken broth kosher salt ground black pepper
Viewed: 49 - Published at: 3 years agoIngredients
- 1 12 cups rice, medium grain
- 1 small red onion
- 1 small white onion (or yellow)
- 12 small red pepper
- 1 tablespoon olive oil
- 1 teaspoon olive oil (optional)
- 3 cups low sodium chicken broth
- 14 teaspoon kosher salt (optional)
- 14-12 teaspoon fresh ground black pepper
Method
- Cut onions and pepper in small dice.
- Heat oil over medium heat in a large saucepan with cover.
- Add vegetables and stir-fry until onion turns lightly browned.
- Add rice and 1tsp oil (if you feel it is too dry).
- Stir and lightly brown the rice.
- At this point, add seasonings, if using.
- **.
- Add stock, stir well and cover.
- Lower heat to simmer.
- Cook 20 minutes or until liquid is absorbed.
- Shake covered saucepan once or twice while cooking.
- Fluff and serve.
- **At this point, I put the rice and stock into a rice steamer to cook.
- This way it always comes out perfect for me.
